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Hey there, BBQ Dropout here, and today I want to talk about one of the most crucial steps in making a great brisket – pulling it off the smoker at the right temperature and storing it correctly.
What temp to pull brisket and why it matters
The first thing you need to know is what temperature to pull your brisket off the smoker. You’re going to want to aim for around 200 degrees Fahrenheit and internal temperature.
However, it’s important to note that just because it’s at 200 degrees doesn’t necessarily mean it’s done. To check for doneness, you’ll want to use a toothpick or probe and check for tenderness. If the probe goes through the meat like it’s butter, then it’s done.
Why you should store your brisket in a cooler
Once you’ve determined that your brisket is done, it’s time to take it off the smoker and store it correctly.
I recommend placing it directly into a cooler, or some kind of storage device, for a period of time. This will allow the brisket to rest and all the connective tissues, collagen, and moisture to settle down.
How long to store your brisket in a cooler
The amount of time you want to store your brisket will depend on your preferences. For me personally, I like to rest my brisket for at least six to twelve hours. This will allow all the high temperatures to come down to around 165 degrees Fahrenheit, which is a good temperature to begin slicing into it.
It’s important to note that even if you don’t rest your brisket for as long as I do, you should always rest it for at least an hour or two. This critical step will ensure that your brisket is juicy and tender when you slice into it.
Final Thoughts
In conclusion, pulling your brisket off the smoker at the right temperature and storing it correctly is crucial to producing a juicy and tender final product.
Remember to pull it off at around 200 degrees Fahrenheit and when it probes tender, and then store it in a cooler for a period of time to let all those high temperatures settle down. Resting your brisket is the key to making sure all the connective tissues and moisture are evenly distributed, resulting in a delicious and flavorful meal.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.